1. Preheat oven to 475ºF. Brush bottom of a 16-by-11-inch rimmed baking sheet with olive oil. Press and stretch dough evenly to cover bottom of sheet. (If dough resists at first, let it rest for a minute and then continue.)

2. Spread sauce in an even layer over dough, leaving a 1-inch border around all sides. Bake until underside of dough is golden (lift up pizza with a spatula and take a peek), about 15 minutes. Use a ghost-shaped cookie cutter to cut ghosts from cheese. Place ghosts on top of hot pizza and bake for 5 minutes. Place two capers on each piece of cheese for eyes. Let stand 5 minutes on a wire rack before slicing and serving.

Use a wooden skewer or toothpick to make 4 holes on 2 opposite sides of an olive. Insert a rosemary leaf in each hole. Use another rosemary leaf to secure a caper at one end of each olive. Use olives in different sizes and colors. (Pick out the rosemary leaves if you want to eat the olives.)